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Old Fashioned Biscuits and Gravy
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Aug 22, 2023
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0:00
Oh my Jiminy Cricket goodness
0:02
Thank y'all for dropping by under the barn. Guess what? We are making up some old-fashioned classic
0:08
buttery flaky biscuits. Hey, they're so easy, they ain't even got to rise
0:12
None at all. You just slip them in the oven, but don't think that's all
0:16
We're going to top them off with some homemade white gravy and some sausage all mixed in there
0:20
Lather it right over the top. Come on, I'll save you a biscuit, and I'll meet you in camp
0:30
Hey, welcome to another episode of cowboy cooking. And what are we talking about today
0:40
Homemade buttery biscuits. But folks, be sure you stick around to the end of this, because we have got some great news
0:47
We're going to give you a little preview of what? Our brand new cookbook. We got some advanced copies, and I want you all to see it
0:52
So be sure and stick around. But also, if you're a new viewer, hey, don't get left out in the cold because it's pretty
0:58
cold today. sure you hit that subscribe button because we don't want you to mess out on any of these great
1:03
episodes. Pardon me folks but I'm going to have to put this apron on. I am a little cold
1:08
but hey, I'd like to thank the good folks at Eriott they have supplied us with some fine stuff
1:12
and I do love this vest. Shan will have you a link there to where you can go to the right page
1:17
and it'll show you all of my favorites, everything that I'm wearing and what I like. And this is
1:22
sort of like saran wrap, putting an apron on in the wind. Y'all pardon me, but it is a little
1:28
cold out here it is. Before we start making these biscuits, I want you to know, use good flyer
1:33
folks. I mean, it is a staple. You have to have it. And I've got to where I really love me
1:38
some King Arthur Flyer. You can find it in a lot of stores, but we're going to start with
1:42
three cups of all-purpose flour if we can get it in there for the wind blowing. That is a two-cup
1:48
measure, so we'll make that two, and we're going to try to get on the money here and have
1:53
three. So there is three cups of flyer. Now we're going to take it
1:58
take the sugar which is in the car, which is not here. The car is over yonder
2:07
That's a long commute to the store, wasn't it? As Justin Wilson would say. Now we're going
2:14
to take three tablespoon of sugar, a half a teaspoon of salt, heaping teaspoon of bacon powder
2:22
This here magical elixir. What is it called? Cream of tartar, which is going to give you
2:28
sort of like a double rise method. Because folks, we ain't having to let these rise
2:32
Remember, I told you these was so easy. So this cream of tartar, do not leave it out
2:38
You got to have some of it. Make sure you mix all them dry ingredients well
2:44
But the secret to these biscuits more than anything else, what is it, Shian
2:49
Everybody's favorite. Yes, love, but you in the third row by the fresh cow petty. Yeah
2:55
Oh, he moved. He is so bashful, I tell you. butter. Yes it is, folks. It is the creamiest, bestest thing you can put in there. Now folks
3:04
it needs to be chill. This can't be soft and I don't want you to just crumb it up in there
3:09
I want you to just slice it in there. And we're going to use a stick and a half, which is about
3:13
three-fourths of a cup. And when we go to mixing this, we are not just going to just tear
3:18
this butter plum up to where you can't find it. That's the secret to these good buttery
3:23
flavor flaky biscuits is to leave that butter in big enough pieces. You can sort of see it and it
3:28
melts throughout that biscuit while it is cooking. And you need to get you one of them pie
3:32
crumb cutter deals. And we got one somewhere. We just don't know where it's at. We got one
3:38
Oh, culinary. Culinary had it. I don't know what he's got there. But folks, if you ain't got one of
3:43
these and my mother taught me to make them to with just a fork, but this is a whole lot
3:47
easier. Just remember what I'm telling you, we ain't mashing that butter all away. I want to leave
3:52
it in flaky pieces to where they melt in there. And that's what makes a biscuit good
3:58
Now folks you can see as we quit messing with that this isn't like a pie crust consistency
4:03
to where it's more cracker crumb. I want to be able to see them little bits of butter all mixed up and through there because
4:09
that what going to make things so delicious folks It is Because I want to take one cackleberry I sure do Because I like to whip it just a tad not much I just want to see it separate there a little
4:21
and get a little more on the liquefied stage, and that is there
4:26
We're going to use a cup and a fourth of buttermilk. Now, say you're looking in your ice box, just right now you are
4:33
and you're thinking I'm going to make this recipe, but ain't got no buttermilk
4:37
Scientific knowledge has proven the fact that if you hold your first If you hold your foot up like this and you go over to the drawer and you find some lemon juice
4:45
you can make your own buttermilk. It is very simple. Or vinegar. Or vinegar, that is right. So
4:52
one and a fourth cups of buttermilk. Let's go ahead and put our egg in there. And let's just sort of go to folding this over and over
5:03
Okay, you can see that is powerful wet. That is a good place to start. Because folks, we don't
5:09
I want this to be so dry when we're starting here that we're trying to incorporate that liquid back into it
5:14
It don't work well. So let me get a little flyer on my hands and we're going to add a little flyer in there
5:21
And I just want you to go to mashing. You can see that is still wet enough to stick together, but it ain't sticking to my hands so much
5:30
So let's discard that apparatus and let's put some of that flyer on here
5:35
At this point in time, we're going to need it for just a little bit. a little bit. So just keep rolling it over, mashing that butter all up in that dough because
5:44
we don't want to see nobody left out. And you can see that good yellow color that it's got
5:49
in there from that egg and that butter. See how it sort of just jumps out there at you in the
5:54
evening fading light. So when you get it to that point to where you've needed it for about
5:59
oh, I'd say a minute. Just get her rolled over here in about that shape right there. And
6:08
We have created a homemade biscuit nearly. With your hands, you can pat that out to wear about, oh, I'd say a half inch thick
6:17
or you can take a rolling pin, whatever you want. Let's just get it to about that thickness
6:23
And folks, when you'll be looking in here right now when Shannon comes in here
6:27
see all that butter? This is what I'm talking about making things
6:31
Ooh, so good, so flaky, and I'm ready to eat me some biscuits
6:35
What about you, Big? He's coming in flour. But folks, guess what
6:41
Today we ain't got no biscuit cutter. Why? Because you can't run off and left it, that's why
6:46
But never let something like that fool you. In a pickup truck, they was a empty can of Cleber Girl
6:53
Now, be careful when you do this, but I want you just to cut that bottom out of it
6:57
And don't be thinking this was a really good knife to start with. This was something I also had in the pickup
7:03
So we're going to just cut this out of there. Now, you remember that leftover butter that we might have had
7:08
Let's just take that butter because this was sort of warming over by the coals and let's give it a good greasing
7:16
Take your biscuit cutter. Pull them out of there. There you go
7:22
Walla, we have a biscuit. So when you get to this point and you don't cut them first biscuits out of there, bring this back together and just mash it up here to where we can start
7:32
I don't want you rolling it around there and going to kneading in all this stuff because guess what
7:37
An overworked biscuit is a dry biscuit, and we don't want our biscuits to be overworked
7:42
Now, this will usually make about, I'd say, 12 to 15 biscuits
7:47
That's what we're shooting for today. Dookie. You like a biscuit? Do you think dokeys
7:54
Hey. Do y'all need a little dough? Okay. Well, we got her fired up
8:01
We did. Now, I have a pretty tight layer of coals around a tall trivet
8:06
really heavy on top because we can keep an eye on that
8:10
Cooking biscuits sometimes in a Dutch oven can be a little intimidated, especially in about a 20-mile-hour breeze, which we have today
8:16
So we may have to rake these coals back or add a little more to them
8:21
You can always add heat to it to cook it, but when it's burnt, you can't take that away
8:26
So be sure you manage your fire well Also one thing I want to tell you too I been having a lot of questions keep that fire source going because you can just make them colds automatically So make sure you have twice as many as you need
8:39
We'll rotate the lid one way in a minute, the bottom of the other, to try to even out any hotspot if we have more colds on one side or the other
8:56
Oh, hell. Hey, Shan. Thank you for coming on in here
9:07
If y'all didn't know, this was the shipping warehouse headquarters for what
9:11
Red River Ranch it is. And guess what? There's a lot of orders go out of here, and we're so glad that y'all are order them because I need to make some room in here
9:20
I do. But guess what? This is a surprise. Have you seen it? Look here. Advanced copies of what
9:25
faith, family, and the feast. I want y'all to look in here at these pictures
9:31
Look at this. Shan is a great photographer, and look at Old Glory, waving there in the breeze as we pray for our little blessings to bless that meal
9:38
But guess who made the next page? Look, it is the bee
9:43
You know what I like about this is they, if you guys have seen our first cookbook
9:48
they change the pages, and so they're glossier, and so the pictures, I think, stand out more
9:55
I don't know if you can tell from like... They jump out. Look at that. Out there on the Bail Ranch and what does that say
10:01
My people will live in peaceful dwelling places. In secure homes in undisturbed places of rest
10:10
Isaiah 3218. Well, there's a lot of recipes, as y'all know, and a lot of great pictures and stories
10:17
But there's a lot of faith-based in scripture that Shan is matched up with some glorious pictures
10:21
because, hey, this is all due to God's creation anyway. and she does a great job taking pictures
10:27
Let's just turn the page. Whoa. Looking here. Green onion and scalloped potatoes
10:34
She hadn't got real brave. This time she did. And she went all out, and she went to the holy grill of all desserts
10:42
Nanner pudding. And look at the way she's got that layered in it. We photographed that on the front porch when it's actually just sitting on the concrete
10:51
and I put some burlap down. And it is good. eating too. But folks, it's got so many great pictures in it and we're so blessed to have it
10:59
and we can't wait till March 17th when the book Faith Family and the Feast comes to your living
11:04
room. It'll be a great day. It will. Thank y'all and hey, keep order and I'll keep a packaging
11:10
Well, you see me take that heat off the top when I look down there. All them biscuits was
11:14
even brown all the way around. So we got rid of that heat. We placed the lid back on there
11:19
You seen me take my hand and get pretty close to them colds and I could hold it a long time
11:24
Wasn't a whole lot of heat left in them little old colds. So we added some more right across there just to get them all the way around to get that extra added heat to crisp up that bottom just a little bit more
11:34
And remember, folks, that little fork right here, it will save your life
11:39
You can take it, reach over, pull them side walls back a little. You can see if there's any browning up the side
11:45
So always have a fork with you. Well, and mold biscuits is done
11:49
Sitting right there staying warm by Christine. It is a done deal. But if you're going to have biscuits, what are we going to
11:54
We got to have us some gravy. We're gonna put some sausage in that today
11:58
You see me cooking it, browned up, or crumble it up really good. Well, you know, folks, making gravy, I was never taught there was ever a recipe
12:06
It was just grease, it was flour, it was milk, cream, whatever you got
12:10
and you just make it till it's the right consistency. It gets too thick, thin it down with some milk or water again
12:15
But y'all are in luck today. We're gonna flash you up a little recipe up there to where you can make gravy just like I do every time
12:21
I have put me some bacon grease in here, in here because I saved it
12:25
We're gonna let it get hot. I have some of that good King Arthur Flour in here, and you can see as it starts to bubble along there
12:30
with them sausage crumbs that might have been left in there, we're just gonna go sifting a little flour in there
12:37
A really important tool you need to have it this time. It a spatula that got seeing eye holes through it Because folks this is the best way to keep them lumps out of that gravy but I like to let that rue cook a little so we going to add a little more flyer make
12:54
sure you stir it up again and you can see the thickness now starting to take place
12:58
a little as we run it back around through there so we are getting close when you
13:04
get ready to add the milk folks have the stirring apparatus on hand so I'm just
13:10
going to pour a little in here at a time go to stirring as soon as it hits it because I do not want no lumps, clumps or abrasions
13:19
to come back in this gravy. But you can see it is beginning to thicken right there on its own, so when you get into
13:26
this point, hey, let's add a little more milk because I want enough gravy to go around
13:30
for all in biscuits. And we're going to introduce it to some more hog meat, which is a half a pound, a good sausage
13:41
dump her right in there, give it a good stirring, and we can still thin it, folks, even though
13:46
it's like this. So don't think you can't, because you can. So we're going to thin this a little more
13:56
Like I say, that pork has got some salt in it, so we probably won't have to salt any. If you
14:02
want some black pepper in there, be sure and shake her on there, because it's what I'd call
14:06
a done deal. And you see all that goodness? I can. This is what I call. This is what I call
14:11
a complete meal. Yeah, you got gravy, you got biscuits, and you got meat
14:16
This is such a simple pleasure that you can create. And these are old-timey, old-fashioned biscuits that have been so good
14:22
And the big says, folks, y'all got time because he has been an official biscuit checker for years
14:29
Hmm, you can just smell that goodness of that. Can you try these for me
14:35
Is it pretty good? So you're going to see it. Can you wait? No, you got to wait for it
14:40
Don't even think you can have it because you're going to wait for it
14:45
Okay, good boy. I have cooked this on ranches so many times for breakfast
14:50
and hey, I love to have breakfast at lunch or at suppertime
14:54
Don't make me no difference, but I am fixing to reap the benefits of what I have sold here
15:10
Praise the Lord, pass the biscuits, and Lord, while you got them there, would you smooth
15:16
some of that gravy over the top of mine? Because they're so good
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I run to the table every day for some of that eating, folks
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You just get that old-timey flavor of that biscuit, but folks, when you can tide that all
15:31
of with some good gravy with that bacon grease, throw that sausage back in there, it's a happy meal
15:38
It didn't come in a sack. It come on a plate. fine dining. As always folks we hope you enjoyed because we sure did and I
15:44
tipped my hat to all our servicemen and women and all the veterans who have kept that old flag flying above camp. God bless y'all. Now folks for the rest of
15:52
your book tours coming up we're gonna be at a lot of cities it'll pop up there you'll see it we'd love to see you each and every one there but hey have a
15:59
special shout out this week y'all remember when we was looking for help to
16:03
help Shan edit these videos so she didn't have to look at me quite as long as she
16:07
wanted to well we found him. Andy We appreciate you, my friend
16:11
You have done such a great job by taking this up another level. And give him a shout out down there and one of them
16:17
add a boy patch you on the backs if you would, because Andy is part of our family now
16:21
And we appreciate you each and everyone watching these videos. We don't never take it for granted that you do
16:27
And hey, be sure and share, like and subscribe on every one of them because we need your help
16:32
And guess what? I'll see you down to buttery biscuit, homemade gravy, and sausage tree
16:36
Does this apron over a vest make me look fat, Shand? Where are y'all headed
16:44
The biscuits is about ready. That's a big one. I got to fix my fuzz button
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